Preheat and prep: Preheat your oven to 425°F (220°C) for the carrots. Pat the pork medallions dry with paper towels — drying the surface helps you get a better sear. Season both sides of the pork with 1/2 tsp kosher salt and 1/8 tsp black pepper; reserve the remaining salt and pepper for the couscous and finishing.

Roast the carrots: Toss the carrot batons with 1 tbsp olive oil, a pinch of salt and pepper and spread them in a single layer on a rimmed baking sheet. Roast in the preheated oven for 18–22 minutes, turning once halfway through. Roasting at high heat caramelizes the natural sugars and develops a sweet, slightly charred flavor that complements the citrus glaze.

Toast the couscous (important for flavor): While the carrots roast, heat a small skillet over medium heat. Add the uncooked butter and once it foams, add the cooked Israeli couscous and the minced garlic. Toast, stirring constantly, for 2–3 minutes until the couscous warms through and the garlic is fragrant — this step boosts nuttiness and adds a slightly toasty texture that plain reheated couscous lacks.

Finish the couscous: Stir in the remaining 1/4 tsp kosher salt, a grind of black pepper, the 1 tbsp chopped basil, and 1 tsp balsamic vinegar to the couscous; the small amount of acid brightens the starch and ties it into the pork’s glaze. Keep the couscous warm, covered, off heat.

Sear the pork: Heat a heavy skillet or cast-iron pan over medium-high heat until smoking point is nearly reached. Add 1 tbsp olive oil and swirl. Place the pork medallions in the pan and sear undisturbed for 2–3 minutes until a deep golden-brown crust forms — this Maillard reaction creates flavor and texture. Flip and sear the other side for 2 minutes.

Check doneness and rest: Reduce heat to medium-low and cook another 1–2 minutes if needed, until an instant-read thermometer inserted into the center reads 140°F (60°C) for juicy, slightly pink pork (USDA allows 145°F, but 140°F followed by a 3–5 minute rest brings it to a safe and tender range). Transfer the pork to a plate and tent loosely with foil to rest — resting allows juices to redistribute so the meat stays moist.

Make the orange‑basil pan glaze: With the pork removed and the pan off the heat, pour in the 2 tbsp fresh orange juice and scrape up the fond (browned bits) with a wooden spoon. Add the 1/2 tsp orange zest, 1 tsp balsamic vinegar, and a small pinch of red pepper flakes if using. Return the pan to medium heat and simmer gently for 1–2 minutes until the sauce reduces slightly and thickens — reducing concentrates the citrus sweetness and melds with the pork’s fond for a glossy glaze.

Finish the sauce and glaze the pork: Stir in a small knob of butter (about 1/2 tsp, optional) off heat to emulsify the glaze for shine and mouthfeel. Return the rested medallions to the pan and spoon the glaze over them to warm through and coat — this quick glaze layers flavor without overcooking the pork.

Plate intentionally: Spoon a bed of the toasted couscous onto each plate. Arrange the roasted carrot batons beside the couscous and place the glazed pork medallions on top or slightly offset. Spoon any remaining glaze over the meat and scatter the 2 tbsp pomegranate arils across the plate for bursts of sweet-tart pop and visual contrast. Finish with a few extra basil leaves if you like.

Final seasoning and serve: Taste and adjust with a light sprinkle of flaky sea salt and a few grinds of black pepper. Serve immediately so the pork is warm and the couscous retains its toasted texture; the warm glaze and cool pomegranate create a lovely temperature and texture contrast.